In a new study, researchers found that people who consumed a little more than a half-teaspoon of olive oil each day had a lower risk of dying early compared to peers who rarely or never consumed olive oil.
The previous study shows that olive oil consumption could help lower cardiovascular disease risk, but its link to cause-specific mortality is unclear.
The researchers want to know whether olive oil intake is linked to total and cause-specific mortality among U.S. adults.
In the current study, the team analyzed nearly three decades of information shared by more than 90,000 U.S. health professionals participating in the Nurses’ Health Study or the Health Professionals Follow-up Study.
During the 28 years of the follow-up study, 36,856 deaths occurred.
They found that higher olive oil intake was associated with a lower risk of total and cause-specific mortality.
Replacing margarine, butter, mayonnaise, and dairy fat with olive oil was associated with a lower risk of mortality.
Researchers notice that study participants who consumed a higher proportion of olive oil were also more likely to report having Southern European and Mediterranean ancestry, be physically active, avoid tobacco, and follow a heart-healthful diet.
However, after controlling for many of these and other factors, the researchers found the associations between olive oil consumption and a reduced risk of premature death remained.
The anti-inflammatory properties of olive oil, a monounsaturated fat containing vitamin E and antioxidants, may help explain the associations between olive oil consumption and a lower risk of premature death.
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The study was conducted by Marta Guasch-Ferré et al., and published in Journal of the American College of Cardiology.
